PMID: 11312807Apr 21, 2001Paper

Resveratrol and piceid levels in natural and blended peanut butters

Journal of Agricultural and Food Chemistry
M Ibern-GómezM C de La Torre-Boronat

Abstract

Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter. It is well-known that there are beneficial effects of trans-resveratrol and its glucoside, the piceid, in health. The absorption of trans-resveratrol has been proven in animals, and certain studies show that the absorption of some phenols is enhanced by conjugation with glucose, so that it could be possible that trans-piceid would be more absorbed than its aglycon (trans-resveratrol). In our work, we have identified the presence of trans-piceid in peanut butter with a new method to quantify trans-resveratrol and trans-piceid (3-beta-glucose of trans-resveratrol). This fact is very interesting because the glucosilated form could be more easily absorbed by the intestinal gut; in this way trans-piceid would exercise its beneficial function more efficiently than trans-resveratrol. To our knowledge, this is the first time that trans-piceid has been quantified in peanut butter. Resveratrol and piceid contents in natural peanut butters were found to be si...Continue Reading

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Citations

Oct 19, 2010·Analytical and Bioanalytical Chemistry·Lucía Molina-GarcíaMaria Luisa Fernández-de Córdova
Nov 9, 2011·Journal of Agricultural and Food Chemistry·Yvonne ChukwumahMartha Verghese
May 30, 2006·Nature Reviews. Drug Discovery·Joseph A Baur, David A Sinclair
Aug 30, 2008·Critical Reviews in Food Science and Nutrition·Maria Leonora D L Francisco, A V A Resurreccion
Feb 2, 2010·BMC Plant Biology·Marcela KovárováMiroslav Vosátka
Oct 5, 2007·Arhiv za higijenu rada i toksikologiju·Vijayalaxmi RadkarBlase Billack
Sep 24, 2015·International Journal of Food Sciences and Nutrition·Xiao-Lin PengLi-Ping Hao
Apr 27, 2013·Evolution; International Journal of Organic Evolution·Quinn E FletcherMurray M Humphries
Jun 29, 2011·Molecular Nutrition & Food Research·Jacobo ElíesManuel Campos-Toimil
Dec 19, 2013·Critical Reviews in Food Science and Nutrition·Jocelyn M Sales, Anna V A Resurreccion
May 30, 2013·Bioconjugate Chemistry·Sanne SchoffelenJan C M van Hest
Apr 15, 2005·Molecular Nutrition & Food Research·Sandra UlrichJürgen M Stein
Jan 10, 2020·Journal of Separation Science·Siliang XuHuifang Jiang
Feb 17, 2006·World Journal of Gastroenterology : WJG·Chih-Ching YehFung-Chang Sung
Feb 3, 2021·International Journal of Molecular Sciences·Dominique DelmasVirginie Aires
Sep 2, 2008·Journal of Agricultural and Food Chemistry·W Jeffrey HurstDavid A Stuart
Jan 9, 2010·Journal of Agricultural and Food Chemistry·James S JensenVictoria A O'Neill
Jan 20, 2005·Journal of Agricultural and Food Chemistry·Kuo-Hsi WangRobin Y-Y Chiou
Sep 22, 2007·Journal of Agricultural and Food Chemistry·Vesna Jerkovic, Sonia Collin
Jan 18, 2007·Journal of Agricultural and Food Chemistry·Yvonne C ChukwumahKysha Alphonse
May 12, 2005·Journal of Agricultural and Food Chemistry·Kuo-Lung KuChing-Yi Lien
May 12, 2005·Journal of Agricultural and Food Chemistry·Vesna JerkovicSonia Collin
Oct 11, 2007·Journal of Agricultural and Food Chemistry·Yvonne ChukwumahMartha Verghese

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